Cilantro & Roasted Onion Hummus
Take this traditionally Mediterranean appetizer south of the border when you use our Cilantro & Roasted Onion Olive Oil.
Quick, easy and delicious, it’s a great reason to keep a couple cans of garbanzo beans in the cupboard.
Ingredients
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1 16 oz can of chickpeas or garbanzo beans
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2 tablespoons The Olive Scene Cilantro & Roasted Onion Olive Oil
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2 tablespoon The Olive Scene Garlic Olive Oil
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¼ cup tahini
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¼ cup water
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3 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar
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¾ teaspoon salt
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¼ teaspoon ground cumin
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¼ cup roasted red peppers or red pepper relish
Instructions
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Drain chickpeas. Combine all ingredients in blender or food processor.
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Blend for 2 minutes on low, then 2-3 minutes on high until thoroughly blended and smooth.
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Chop or slice thinly, the roasted red peppers and add as a garnish
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Serve immediately with toasted pita bread, or vegetables, or cover and refrigerate. Use within 3 days.
recipe adapted from The New Best Recipe